450g (1lb) fresh tuna steaks or 2 x 200g good quality cans, drained
2tbsp olive oil, plus extra to cook the tuna
1 sprig fresh thyme
2 small red peppers, halved and deseeded
350g (12oz) vine-ripened tomatoes, skinned
2 large organic eggs
2Tbsp. lemon juice
1 level tsp Dijon mustard
6Tbsp. extra-virgin olive oil
2 large fresh basil sprigs
1⁄2 cucumber, deseeded and cut into chunks
50g (2oz) whole small or halved pitted olives
6 salad onions, roughly chopped
50g can anchovies, drained and roughly chopped
450g (1lb) podded broad beans, cooked and skin removed
50g (2oz) rocket or salad leaves
Directions
Step 1
If using fresh tuna, rub the garlic and lemon rind over the steaks, season with pepper, put in a bowl and spoon over 2tbsp oil. Cover and leave in a cool place for 3-4hr. Transfer to a small pan, add the thyme and barely cover with oil. Bring slowly to the boil, turn the tuna over and remove pan from heat. Leave for 5min; remove fish with a slotted spoon and leave until cool.
Step 2
Put the peppers under a preheated grill, skin-side up, and grill until the skins are blackened. Put in a bowl, cover with clingfilm and leave until cool. Thickly slice or quarter the tomatoes, put in a single layer on a plate and salt lightly. Leave for 30min, then drain and pat dry with kitchen towel. Meanwhile, skin the peppers, cut into thick strips and put to one side.
Step 3
Bring a small pan of water to the boil, add the eggs (make sure they're covered with water) and simmer for 8min. Cool under cold running water, shell and quarter. To make the dressing, put the lemon juice and mustard in a small bowl, season with salt and freshly ground black pepper, then mix thoroughly. Add the extra-virgin olive oil and whisk until the dressing thickens.
Step 4
Break the canned or the cooked fresh tuna into large flakes. Pound the basil leaves with 1 level tsp salt in a wide wooden salad bowl, then add the peppers, tomatoes, eggs, cucumber, olives, salad onions, anchovies and broad beans. Add just enough dressing to moisten the finished salad and toss gently. Check seasoning and serve on a bed of rocket or salad leaves.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
